French Home Cooking: The Essential Techniques

Master foundational techniques at the heart of French cooking to create eight delicious dishes — from a lofty soufflé to a perfect roast chicken to a silky custard-style ice cream.

Experience the incredible flavors and surprising ease of authentic French meals, led by renowned cookbook author and culinary instructor Cynthia Nims. Discover expert prep and seasoning tips for rustic fish chowder and classic roast chicken; and develop the confidence to approach an array of recipes with your newfound skills. Learn to make a béchamel base for a delectable cheese soufflé and whip egg whites perfectly so that the souffleé never falls flat, and explore the regional variations on a classic savory beef and mushroom stew. Create irresistible potato gratin, and learn the secrets to creating silky-smooth pommes purée. Plus, make crème anglaise, the classic dessert sauce, and use it to create a French custard ice cream with vanilla beans. Sign up to create a range of beloved French recipes with skills you’ll use again and again!

Lesson plan

Lesson 1. Meet Cynthia Nims & Get Started

Learn the key techniques and explore the range of flavoring options for classic French vinaigrette, and then compose a traditional salade verte.

18:51

Lesson 2. Classic Soufflé au Fromage (Cheese Soufflé)

Master the art of the lofty soufflé by learning how to make flawless béchamel sauce, whip egg whites to perfection, and fold ingredients.

24:44

Lesson 3. Fish Chowder

Make beautifully clear fish stock from scratch and then use it as your base for a hearty fish chowder thickened with crème fraîche.

20:18

Lesson 4. Poulet Rôti (Roast Chicken)

Learn the secrets to poulet rôti — the famous French-style roast chicken — and finish it with a simple pan sauce.

27:28

Lesson 5. French Beef & Mushroom Stew

Create a hearty, soul-satisfying, traditional French beef stew and learn how to make famous regional variations like Boeuf Bourguignon with just a few ingredient swaps.

28:36

Lesson 6. The French Way With Potatoes

Learn the techniques behind elegant French potato dishes by creating a gratin and a silky pommes purée.

21:21

Lesson 7. French Custard Ice Cream

Steep whole vanilla beans in milk to unleash their flavor, then make a creamy custard as the base of your ice cream.

"Great subject, pace and instructor who explains the why along with the what! Great class." - Hyenethe Greater San Francisco Area

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Lesson plan

17:48

Lesson 1. Meet Cynthia Nims & Get Started

Learn the key techniques and explore the range of flavoring options for classic French vinaigrette, and then compose a traditional salade verte.

18:51

Lesson 2. Classic Soufflé au Fromage (Cheese Soufflé)

Master the art of the lofty soufflé by learning how to make flawless béchamel sauce, whip egg whites to perfection, and fold ingredients.

24:44

Lesson 3. Fish Chowder

Make beautifully clear fish stock from scratch and then use it as your base for a hearty fish chowder thickened with crème fraîche.

20:18

Lesson 4. Poulet Rôti (Roast Chicken)

Learn the secrets to poulet rôti — the famous French-style roast chicken — and finish it with a simple pan sauce.

27:28

Lesson 5. French Beef & Mushroom Stew

Create a hearty, soul-satisfying, traditional French beef stew and learn how to make famous regional variations like Boeuf Bourguignon with just a few ingredient swaps.

28:36

Lesson 6. The French Way With Potatoes

Learn the techniques behind elegant French potato dishes by creating a gratin and a silky pommes purée.

21:21

Lesson 7. French Custard Ice Cream

Steep whole vanilla beans in milk to unleash their flavor, then make a creamy custard as the base of your ice cream.

The instructor

Cynthia Nims, Instructor of French Home Cooking: The Essential Techniques

Author and culinary consultant Cynthia Nims’ latest cookbook Salty Snacks was released in September 2012, her book Gourmet Game Night was published in 2010, and she has been the author or editor of more than two dozen other books. Previously editor of Simply Seafood magazine and food editor of Seattle Magazine, she has since been a contributor to Cooking Light, Alaska Airlines Magazine, and other magazines as well. Her blog, Mon Appétit, can be found at www.monappetit.com.

Ratings & reviews

Class rating

(13 reviews)

Roast Chicken

by fearless-baker@flash.net on February 23, 2015

I love the fact that this dinner could be made with little effort. The carving technique was helpful. Great instructor. Hope she does more classes. Love the butter!

I love the fact that this dinner could be made with little effort. The carving technique was helpful. Great instructor. Hope she does more classes. Love the butter!

Lovely!

by loomycat on December 9, 2014

This is the perfect combination of information and presentation. I am really enjoying the teacher, the content and the "feel" of the class. Great choice of recipes! Thank you for another great class, craftsy!

This is the perfect combination of information and presentation. I am really enjoying the teacher, the content and the "feel" of the class. Great choice of recipes! Thank you for another great class, craftsy!

Great So Far

by DianneW on December 7, 2014

Fabulous teacher makes it look easy

Fabulous teacher makes it look easy

Excellent

by suecree14349227 on October 8, 2014

I'm getting the best teachings ever

I'm getting the best teachings ever

So Far, So Good

by Hyene on August 30, 2014

Great subject, pace and instructor who explains the why along with the what!

Great class. Good refresher for me

Great subject, pace and instructor who explains the why along with the what!

Frequently asked questions

Yes! Cynthia demonstrates her techniques through nine recipes, including soufflé, fish chowder, roast chicken, beef stew with mushrooms, potatoes gratin and puréed, ice cream! All of the recipes are included in your class materials.